I've posted about this bread before. This bread had become a distant memory in our household; it had been over a year since I'd last made it and Ryan would occasionally drop hints that he wouldn't mind having it again. One afternoon after work, I took advantage of some fresh rosemary in my fridge (thanks Paige!) and got out my kitchen-aid to start mixing the dough. The beauty of this bread is its simplicity. With only an hour rise and a few simple steps before that to make the dough, it won't add a whole lot of time to your cooking.

To healthen it up a bit this time, I used both whole wheat and bread flour. While it lacked that airy lightness we remembered, it was still very good, just a bit heartier! Make an ordinary meal extra special with a fresh loaf of this bread, warm out of the oven. It's particularly good alongside soup (for all Sweets Life soups, click here)!

One Year Ago: Turkey and Squash Risotto

Whole Wheat Rosemary Bread
adapted from Rosemary Bread

Ingredients:
-1 1/4 tsp salt
-1/4 tsp dried basil
-1/4 tsp dried oregano
-1/4 tsp ground black pepper
-1 1/2 tsp white sugar
-3 sprigs fresh rosemary, chopped
-1 1/2 cups bread flour
-1 cup whole wheat flour
-2 1/4 tsp active dry yeast (one package)
-1 cup water
-3 tbsp olive oil
-sea salt & additional rosemary, for topping loaf

Directions:
1. Add dry ingredients (salt through yeast) to a stand mixer fitted with a dough hook and mix to combine.
2. Heat water in the microwave for 30 seconds. Create a well in the dry ingredients and add oil and warm water.
3. Mix dough until it cleans the sides of the bowl and forms a ball. Knead for 1-2 minutes. (If dough appears too sticky, add a little bit of flour.)
4. Coat a clean bowl with olive oil. Place dough in bowl, cover, and allow to rise for 1 hour.
5. Preheat oven to 375F. Shape dough into a round loaf on a baking sheet. Brush loaf with olive oil and sea salt and rosemary. Bake for 25-30 minutes, until lightly browned.

Tis the season for Holiday parties! You know what that means, right? Finger foods galore! Whether you're hosting a get-together this December or you've been asked to bring something, this is a great dish for you. It takes less than 20 minutes to put together and includes only a few simple ingredients. Tangy goat cheese topped with earthy mushrooms is a rather excellent match. Maggie and I created these a few months ago when we had planned to use a different recipe and didn't like the idea of the end product. While we never tried that first recipe, I'm convinced this version is even better! Each of us has made it a few times since, and it's always greeted with resounding praise. Don't waste your entire December in the kitchen, you have gifts to buy, carols to sing, and people to visit! Whip this appetizer up and spend time tackling everything else on your list!

Mushroom and Goat Cheese Crostini


Ingredients:
-1 small baguette, cut into thin slices
-1 package button mushrooms, sliced and diced
-4 oz. goat cheese
-2 tbsp olive oil
-1 tbsp fresh rosemary, chopped
-1 tbsp fresh thyme, chopped (could also use dried thyme)
-2-3 cloves garlic, minced
-salt and pepper, to taste

Directions:
1. Place crostini slices on an ungreased baking sheet. Bake at 350F for 10-15 minutes, until crisp.
2. While crostini are baking, heat olive oil in a large skillet over medium heat. Add mushrooms, herbs, and garlic. Saute, stirring occasionally, until mushrooms are soft and browned. Season to taste with salt and pepper.
3. Spread a thin layer of goat cheese on each crostini. Using a small spoon, top crostini with mushroom mixture. Arrange on a platter and serve.